Rigatoni Funghi Recipe

Boil Pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add rigatoni and cook until very al dente (about 1–2 minutes less than package instructions), stirring occasionally to prevent sticking. Reserve 250 ml of the pasta cooking water and then drain the rigatoni.

Prepare Aromatics

Heat a large wide skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the butter melts and begins to foam, add the minced garlic and chopped shallot. Sauté for 1–2 minutes until fragrant and the shallot is translucent, taking care not to burn the garlic.

Cook Mushrooms

Add the sliced mixed mushrooms to the skillet in a single layer as much as possible. Let them sear undisturbed for 3–4 minutes so they brown, then stir and continue cooking 3–4 more minutes until they have released their moisture and are golden. Add 1 tsp thyme, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp freshly ground black pepper and stir to combine.

Deglaze & Tomato

Push mushrooms to the side, add 1 tbsp tomato paste to the empty space and cook for 30–45 seconds to develop its flavor. Pour in 100 ml dry white wine (or vegetable broth) to deglaze the pan, scraping any browned bits. Let the liquid reduce by about half (2–3 minutes).

Make Creamy Sauce

Reduce heat to medium-low and stir in 200 ml heavy cream. Simmer gently for 2–3 minutes until slightly thickened. If the sauce seems too thick, add up to 100–150 ml of the reserved pasta water to loosen. Stir in 80 g finely grated Parmesan until melted and creamy. Taste and adjust seasoning with 1 tsp lemon juice, additional salt or pepper as needed.

Combine Pasta and Sauce

Add the drained rigatoni directly to the skillet and toss to coat thoroughly. If needed, add more reserved pasta water in 1–2 tbsp increments to achieve a silky sauce that clings to the pasta. Cook together for 1–2 minutes so the rigatoni finishes cooking and absorbs flavors. Stir in 2 tbsp chopped fresh parsley.

Plate the rigatoni fungHi, dividing among 4 bowls. Top with additional grated Parmesan (about 30 g per total, or to taste) and a light sprinkle of crushed red pepper flakes if using. Serve immediately.